Dutch Sauce
From Choice cookery, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
401Calories
24 gProtein
34 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein24 g
Carbohydrates34 g
Fiber0.3 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium325 mg
Potassium555 mg
Calcium367 mg
Iron3.5 mg
Magnesium53 mg
Phosphorus484 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.3 mg
Folate93 mcg
Choline337 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.
DUTCH SAUCE. £ pint milk | oz. flour Salt Yolks of 2 eggs 1 tablespoonful vinegar £ tablespoonful mustard
Cook this with the app: pantry check, scaling, and the assistant.